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Biologists estimate that there are at least 1,500 different species of yeast. But when it comes to fermenting wine, one is much more common than any other-Saccharomyces cerevisiae. How did this one species earn most favored yeast status? Wine Spectator's Jacob Gaffney reports.
For the full article, check out the new issue of Wine Spectator, on newsstands July 26, 2011.
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